Gravlax literally means "buried salmon", grav means grave, lax means salmon. The method is very old and comes from the northern areas. The Scandinavians have developed a method of pickling freshly caught fish in order to be able to enjoy this valuable catch for a long time. After gutting the fish, it was covered with preservatives, i.e. a dry mixture of salt, sugar and possibly spices, buried in the ground for at least three days and loaded with stones.

Today, of course, we have refrigerators and such salmon can mature in the cold without the need for burying. We wrap the seasoned salmon tightly in foil and we charge. A vacuum food packaging device is very useful in this process. Vacuum closed salmon with spices will marinate better. Thanks to the fact that it is tightly closed, juices do not leak out, especially those from beetroot and mum clean fridge.

After 2-3 days, take the salmon out of the bag, trying to make it the entire marinade was left in the package. Rinse and dry the fish. Including At this point, the vacuum packaging device FoodSaver becomes very useful again. We close part of the gravlax again vacuum to extend the term the suitability of the fish.

Ingredients

Raw salmon fillet, skin on

150 g of coarse rock salt

30 g of cane sugar

2 teaspoons of powdered wasabi

250 g of beetroots

40 ml of strong alcohol (my plum brandy)

1 bunch of chopped dill

1/2 lemon juice + 3 skin patches

Execution

Line the glass vessel with the size matching the salmon cling film with plenty of reserve so that you can wrap the fish later. If we use with packers vacuum this step can be skipped.

Peel the beets, grate them on coarse meshes or mix them briefly, taking care not to mash it. Clean the salmon from scales and bones, dry thoroughly with paper towels. We put it on a platter or large board with the skin side down. Cover the fish evenly with salt and sugar. Next sprinkle with powdered wasabi, sprinkle with dill, arrange grated beetroots, Sprinkle slivovitz with lemon juice and cover with lemon slices. Close cover with foil or put in a vacuum bag. The fish need to be charged now, I. I put a board and on it, for example, jars with preserves or... stones. Put the prepared salmon in the fridge for 2-3 days.

After this time, gently take the fish out and clean it marinades and dry thoroughly with a paper towel. Part of the fish is worth packing vacuum to extend the use-by date. Cut the fish into thin slices, at a slight angle. We can serve salmon on sandwiches, z in yoghurt sauce or with soy sauce and wasabi.

Enjoy your meal!

Vacuum sealers FoodSaver ^® were invented in 1987 by the German inventor Hans Kristen. Kristen has developed devices that effectively eliminate air, thus providing better food protection - later known as FoodSaver ^® vacuum sealers. The FoodSaver ^® system is designed to remove air from specially designed bags, containers and foil so that the food is sealed in a vacuum. By removing the air, food products retain their flavor, color and freshness for much longer.

Advantages of vacuum food storage:

- vacuum food storage is healthy - it protects food from bacteria.

- vacuum packaging reduces the amount of food thrown away - 13% food is wasted through traditional storage methods

- vacuum packing is economical - buy more and freeze smaller portions

- vacuum packing keeps food fresher longer - you can extend food storage

* Comparisons have been estimated from the descriptions regarding the preparation and storage of food provided in the instructions FoodSever® handling. Additional may be needed for best results accessories. Independent National FooD Laboratory study, 2003. Data was provided collected during use at home. However, the results may differ vary depending on the mode of operation, storage, quality used food and type of refrigerator.

also check

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Thai fish curry with green asparagus

Herring with raisins, red pepper and lime

Bullinada - Catalan fish soup with garlic mayonnaise

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